Red cabbage is dark purple cabbage variety with a round head of tightly overlapping leaves.
Red cabbage is a source of fiber as well as vitamins A, C, K, B6, and folate, and potassium, manganese, small amounts of calcium, iron, magnesium, and phosphorus. Red cabbage is a source of anthocyanins and glucosinolates; isothiocyanates are formed from these glucosinolates both when consumed raw and cooked. See: glucosinolates, isothiocyanates
Cooking reduces glucosinolate and isothiocyanate content of cabbage, with boiling causing the greatest loss and steaming causing the least.
Soups, stews, cabbage rolls, coleslaw, slaw mixes, sauerkraut
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